Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
2 tablespoons vegetable oil
3 tablespoons dark molasses
2 1/2 cups bread flour
3/4 cup whole wheat flour
1 1/2 teaspoons salt
2 teaspoons yeast
1 cup raisins
Place all ingredients except for the ingredients in the "Add Ingredients"
area (if applicable for this recipe) in to your machines fully assembled
pan. Select the "Basic" or "White" cycle and press start.
10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. They dough should be tacky to the
touch like the sticky part of a Post-It Note. If the bread is too dry add
1 tbsp. of liquid at a time allowing a minute or two of kneading then
check it again. If the needed add another tablespoon of liquid. Repeat
this until the dough reaches the proper consistency. If the dough is too
dry apply the above steps by using flour instead of liquid. Please note
that just because you had to make this adjustment doesn't mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough.
Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.
If this recipe has an "Add Ingredients" section these ingredients need to
be added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don't add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.
Once your bread is completed allow it to sit in your machines pan for 10
minutes. Then remove it to a wire rack to cool. The reason for letting it
sit for 10 minutes is to soften the crust making it easier to get out of
the pan. Allow the bread to cool at least 20 minutes before cutting it.
Paddle Removal:
If you want to prevent the large holes that one gets from the paddles in
your machine simply waiting until the final rise of the cycle has started,
remove the dough from the pan, remove the kneading paddle(s) and then
spray the post(s) with pan spray. Shape the dough and place it bake in the
pan, seam side down and allow the machine to.
Dough Cycle Preparation:
Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the
directions above except instead of selecting the basic or white cycle
select the manual or dough cycle. When the machine deeps indicating the
dough is finished remove it to a floured work surface and shape in any
manner you choose. For ideas on shaping bread take a look at the "Shaping
Bread Dough" section of the site, it is in the reference section. When it
comes time to bake the shaped bread generally you bake it at 350 degrees
Fahrenheit for 30 to 40 minutes. The bread can also be checked for
doneness by using an instant read thermometer and checking the interior.
The bread is done when it is 200 degrees Fahrenheit inside. For more
information on baking bread in your oven take a look at the "How's and
Why's of Baking in your Oven" section of the site, it is in the reference
section.
HearthKit Baking:
If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan
(make sure to use one large enough for a 1-1/2 pound recipe). Cover the
dough and pan with a damp towel and allow to rise until doubled. Preheat
your oven to 350 degrees Fahrenheit with the HearthKit in place 15 minutes
before you plan to bake the bread. Uncover the pan of dough, apply any
crust enhancements you wish to it and then place in the preheated oven in
the middle of the HearthKit. Bake for 30 to 40 minutes or until the bread
is golden brown, you can also check it with an instant read thermometer
the dough is done when it is at 200 degrees Fahrenheit internally. When
the bread is done remove it from the oven, remove the loaf of bread from
the pan and place it on a wire rack to cool. Cool at least 20 minutes
before slicing.
Source:
"from Sun-Maid Raisins"
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Per Serving (excluding unknown items): 200 Calories; 3g Fat (13.1%
calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.